Top 10 Trends – NRA’s What’s Hot Chef’s Survey
The top 10 hot trends in the 2009 National Restaurant Association What’s Hot Chef’s Survey
- Locally grown produce 89%
- Bite-size/mini desserts 83%
- Organic produce 82%
- Nutritionally balanced children’s dishes 81%
- New/fabricated cuts of meat 78% (e.g. Denver steak, pork _at iron, bone-in Tuscan veal chop)
- Fruit/vegetable children’s side items 74%
- Superfruits 73% (e.g. acai, goji berry, mangosteen)
- Small plates/tapas/mezze/dim sum 73%
- Micro-distilled/artisan liquor 73%
- Sustainable seafood 71%
